Kale and Black bean chile verde

By Alexandra V. Jones
September 4, 2013
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Author Notes: A spicy plant based version of the Mexican restaurant classicAlexandra V. Jones

Serves: 6

  • 1 pound tomatillos, husked and diced
  • 1 medium onion, diced
  • 2 tomatoes, chopped
  • 3 jalapeno or serrano chilies, diced
  • 1 carrot, chopped
  • 2 clove garlic, smashed
  • 1 bunch kale, roughly chopped
  • 1 bunch cilantro, chopped
  • 2 ribs celery, diced
  • 6 cups vegetable stock
  • 2 cans black beans, drained and rinsed
  • salt to taste
  1. In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic, carrots and celery with the vegetable stock.
  2. Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture.
  3. Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!

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